Tag Archives: paleo dessert

Cocoa Coco-Cookies and Taddy Almond Roons

These are SO EASY, and you can make them as sweet (Or not sweet) as you want. Great for parties or holidays. The cocoa ones could use the maple syrup to counter the bitterness of the unsweetened cocoa powder, I tried them without the sweetener, and they were bitter, and less of a cookie. These take minutes to prepare. and it’s easy to make a big batch.

  1. Mix the ingredients together.
  2. Scoop with an ice cream scoop onto a foil or parchment paper lined baking sheet
  3. Bake at 375 degrees (Pre-Heated) until coconut starts to get a nice golden brown on the edges and cookies are held together and set.
  4. You can keep them round like macaroons, or flatten them more like a cookie and garnish with a nut.

Cocoa Coco-Cookies


  • 3 egg whites
  • 2 cups unsweetened shredded coconut
  • 1.5 teaspoons vanilla extract
  • 1 tablespoon unsweetened cocoa powder
  • A pinch of salt
  • 1 tablespoons maple syrup
  • 1 tablespoon coconut flour


Taddy Almond Roons

  • 3 egg whites
  • 2 cups unsweetened shredded coconut
  • 1/2 tablespoon almond extract
  • 1-2 tablespoons maple syrup
  • 1 tablespoon coconut flour
  • Pinch of salt






Paleo Chocolate Covered Banana Almond Bites

My love affair with banana and almond butter as a combination, started a few weeks ago. Back then it was just a sliced up banana with a heaping spoonful of almond butter on top, it was simple and it was good! Then I came across this recipe. It was originally posted by Racing and Saving Mama on her Facebook.

“Slice Up bananas and spread a little peanut butter in between. Freeze for one hour, then dip in chocolate. Refrigerate for another 10-15 minutes and boom you have an awesome snack”

Her’s are obviously prettier… But anyway

So of course I had to put my own spin on it. ALSO I made it Whole Life Challenge compliant! So go ahead and feel indulgent, because it’s totally ok.


bananas, sliced
Almond Butter
2 tablespoons Coconut Oil
2 Tablespoons Coconut Butter
2 teaspoons Unsweetened Cocoa Powder.

Like she instructed above, I sliced the bananas. I used almond butter, since I generally don’t eat peanut butter (peanuts are legumes) but you can technically use either. I say almond butter all the way. Then I popped them in the freezer.

When it was almost time to take them out, I melted the coconut oil and coconut butter (which is like concentrated coconut cream, and has a lot of natural sweetness to counter the bitterness of the cocoa powder) over medium heat. I used a glass bowl suspended over water I was heating in a saucepan. Then I mixed in the cocoa powder until everything was combined.

I took the chocolate off the heat, and took the banana/almond butter sandwiches out of the freezer. Then, I dipped them nd rolled them around until they were covered. Into the refrigerator they went for 20 min.

They….were….so….good! They weren’t the prettiest things, certainly not as pretty as her’s in the picture, but they tasted like gold. Sweet, creamy, chocolate goodness, without all the guilt! Even Mike was surprised at how good they were…and the chocolate, I might just stick that combo into a mold and see what happens!

Next time I make them, I’m going to use parchment paper. I just put them in a Tupperware to harden, and they stuck to the bottom. This would have been fine, but the chocolate broke a little if I squeezed too hard to pull them off. They wer

No Added Sugar Cocoa Souffle/Custard with Cocoa Berry Sauce

I love when I decide to “wing it” and something awesome happens. I’m definitely happy with how this came out. It’s not too sweet, but I’d definitely think of it as dessert. It’s not too heavy, but still indulgent enough to be a fun after dinner treat. It’s hard to even  call it a treat, maybe it’s not. Honestly I’d totally have this for breakfast. I also can’t decide if it’s a custard or a souffle….but does it matter? Anyway, this was my answer to a “birthday cake” replacement for Mike, since we were looking to have a  Whole Life Challenge compliant birthday for him. It’s super easy and satisfying. I used a 9×9 glass pan and we each had 1/4 of it….meaning there was 1/2 a cake left to split the next day!


  • 1 can light coconut milk
  • 5 egg whites
  • 5 eggs
  • 2-3 tablespoons unsweetened cocoa powder
  • 1 teaspoon Cinnamon
  • Insides of 1 vanilla bean
  • 7 Oz Coconut butter/ cream (softened)


Add all ingredients to a mixing bowl. Use a hand mixer and mix everything together until well combined. Pulse hand mixer, and move it around, as well as up and down as it mixes, to let a lot of air in the mix (it should have bubbles). I don’t know if this actually matters. Just make sure it’s well mixed.

Grease a foil lined 9×9 baking pan with coconut oil and pour in the mixture….The foil isn’t totally necessary, but allowed me to remove it from the pan easily . You could also use one of those silicone baking things, or a well grease spring form pan.

Bake at 400 degrees until toothpick comes out clean, about 35 min


Optional: I put a plate on top of the pan and flipped it over and removed the pan. Then I peeled the foil off, put another plate on top, and flipped again, so the top was back on top. It made it easy to cut, and remove slices.



To top:

In a small sauce pan, heat a frozen berry mixture. Once it is warm, and getting juicy, add a spoon of coconut oil and a spoon or two of unsweetened cocoa powder and stir. Spoon mixture over souffle and eat!


Raw Pumpkin Pie Balls


***** Warning: Sugar Rush Ahead …. Just not added sugar *****

Woah, holy cow! I think I forgot what sweet tasted like. I normally don’t make treats, but I bought a big container of medjool dates at Trader Joe’s and had to use them. Besides, I wanted to play with my food processor again. These are definitely perfect if you’ve been craving pumpkin pie, or something completely decadent to satisfy a serious sweet tooth. They really taste like balls of super rich pumpkin pie. That’s awesome, but seriously, I don’t eat many treats, so I may freeze them and bring them to Thanksgiving, since my mom is having a Paleo Thanksgiving.  These are SUPER sweet, so you can dial down the number of dates to probably half to make a slightly less sweet version if you want. They’re also very heavy in sweet pumpkin pie flavor, so if you are looking for a savory bite, and not a “no doubts about it” dessert bite, I’d cut the amount of pumpkin in half, or even just make it a few tablespoons. Play with the ratio, and make it to your liking, that’s the beauty of dishes like this. I’m definitely not used to sweet things, so they caught me off guard. Next time I’m going to dial them down, but I know some people out there will totally appreciate these as is. They are easy too, no baking involved!


•20 pitted medjool dates
•4 heaping ice cream scoops of cashew butter
• 2/3 – 1 cup pumpkin
•3 handfuls flaked coconut
•2 tablespoons almond flour
•1 – 2 tablespoon + cinnamon
•Dash of nutmeg, ginger, clove

All you have to do is blend until smooth – it will be very sticky! Then Form balls, place them on a tray or in a container lined with foil or wax paper, and freeze for at least an hour, *Nom Nom Nom*

Sultry Roasted Cherries and Figs


It’s the holiday season, so I’m always looking for healthy snacks that can double as dessert. When It comes to eating something sweet, I usually go to berries. The great thing about berries, is that they are relatively low in sugar, and not a big threat on the glycemic index….plus they’re yummy, and full of vitamins and antioxidants. I had read a tweet earlier in the day about roasting fruit, so it inspired me to create a sort of naked, no added sugar pie. I decided to use cherries, since they’re rich, and can also be a bit savory.


  • 1 1/3 packages frozen cherries (I get the organic or 365 brand from Whole Foods)
  • 5-6 dried Turkish figs reconstituted with mulling spices and halved
  • Rosemary
  • Salt
  • Cinnamon
  • 1/4 cup Pecan pieces
  • Dash of balsamic

I couldn’t find fresh figs, so I reconstituted some dried Turkish figs. I decided to spice them as well. I simmered them in water with mulling spices for 10 minutes or so until they plumped up.


Then I cut them in half, and tossed them with the cherries in a glass pan. I seasoned the mixture with rosemary, salt, and cinnamon as well as pecan pieces, and then stirred to combine.


I covered the pan, and put them in the oven at 375 degrees for about 40 minutes, or until everything was soft, and the pan had a nice amount of juice that had come from the fruit. Oh my gosh, it was delicious. If food could be sexy, this was certainly sexy. It was sultry, dark, and rich…almost like wine, and the figs had amazing flavor from being in the mulling spices.

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